These healthy, make-ahead Meal Prep Breakfast Sandwiches are loaded with veggies! Learn how to prep them in bulk and reheat so that you can start your day with a healthy breakfast.
I don’t know about you, but on Friday mornings, our fridge typically looks a little dim. Leftovers are scarce, and our meal prepped staples usually run out by then.
Wouldn’t it be nice if there was something to eat when the fridge is bare and we really want a healthy breakfast? Well, guess what?! They’re totally can be!
These Meal Prep Breakfast Sandwiches are the answer to ALL of your breakfast woes. Not sure how to fit veggies into your first meal of the day? These ‘wiches are loaded with them. Need something you can grab on your way out the door? They’re perfect for that! Want to stop wasting money eating out for breakfast? These will definitely help you do that.
In a nutshell, these sandwiches are freezer-friendly, nutritious, satisfying, and easy to reheat. Need I say more? Spend a little time on Sunday making a batch, and enjoy all week long! The gift that keeps on giving.
Making breakfast sandwiches in bulk is actually incredibly easy. Once you have all the ingredients prepped, you can get a little assembly line going to put the sandwiches together, which would probably even be a fun activity for kids.
How to Batch Prep Breakfast Sandwiches
The first step is cooking the veggies and eggs, in the same way that you would make an egg bake.
In a large skillet, sauté the onion, bell pepper, and spinach in a little olive oil for a few minutes. While the veggies are cooking, whisk together the eggs and milk in a large mixing bowl. Add the veggies, salt, and pepper.
Grease an 8×8 baking dish, pour in the egg and veggie mixture, and pop it in the oven. Baking the eggs in an 8×8 dish yields very thick pieces, which I personally prefer. However, you can also use a 9×13 baking dish to get several more, thinner pieces, and double the amount of sandwiches you’re making.
While the eggs and veggies are baking, slice the English muffins and toast them on a baking sheet for 5 to 8 minutes in the oven. Set up an assembly line of the muffins, pepper jack cheese slices, damp paper towels (that are completely rung out), and plastic wrap or foil. The paper towels help absorb water from the ice crystals that melt when you reheat the muffins.
When the egg bake is finished, remove it from the oven and slice into six large pieces. Assemble the sandwiches by putting a piece of the egg/veggie bake on half of an English muffin, add a slice of cheese, and top it with the other half.
Wrap each sandwich in a damp paper towel, followed by a piece of plastic wrap or foil. If you plan to eat these sandwiches within a few days, you can keep them in the fridge. If not, pop them in your freezer. I personally like them better out of the fridge instead of the freezer.
How to Reheat Meal Prep Breakfast Sandwiches
When you want to reheat a sandwich from the fridge, unwrap it and put it on a microwave-safe plate. Heat on high for 60 seconds. If you need more time, add 30 more seconds, and repeat as needed.
If you are reheating the sandwiches from frozen, keep the paper towel loosely wrapped around the sandwich. It will help absorb any water from ice crystals that may have formed in the freezer. The frozen sandwiches will need to be heated for closer to 2 minutes.
Can you eat these sandwiches right away instead?
Of course! And they’re really good that way too. After you assemble the sandwiches, just put them in the oven for a few minutes to melt the cheese before serving.
This recipe would be great if you’re hosting family and friends for breakfast. If you need to feed a crowd larger than six, try baking the eggs in a bigger dish (9×13 instead of 8×8 like I mentioned earlier) to yield more servings, and stock up on more English muffins and cheese. Or you can double the recipe.
Vegetarian Meal Prep Breakfast Sandwiches
- Preheat the oven to 375 degrees F. Grease an 8x8 baking dish. You can also use a 9x13 dish.
- In a large skillet, heat olive oil over medium heat and add the onion, pepper, and spinach. Saute for 5 to 7 minutes or until tender.
- While the veggies are cooking, whisk together the eggs, milk, salt, and pepper in a large mixing bowl. Add the veggies and stir.
- Pour the egg and veggie mixture into the baking dish. Bake for 25 to 30 minutes or until the eggs are baked through.
- While the eggs are baking, slice the English muffins and toast them for 6 to 8 minutes in the oven on a baking sheet. You can brush them with olive oil before putting them in to make them crispier. Slice the cheese if it didn't come pre-sliced.
- Set up an assembly line of the muffins, cheese, 6 damp paper towels (completely rung out), and plastic wrap or foil.
- When the eggs are finished, slice them into 6 pieces. Add a piece to an English muffin and top with a slice of cheese and the muffin top. Wrap each sandwich in a damp paper towel followed by plastic wrap or foil. Label and date if desired. If you are planning to eat the sandwiches within a few days, keep them in the fridge, but otherwise put them in the freezer.
- To reheat from the fridge, remove the plastic wrap and put the sandwich on a microwave-safe plate. Heat on high for 60 to 90 seconds or until heated through. If you are reheating from frozen, keep the paper towel wrapped loosely around the sandwich to absorb any water from ice crystals that may have formed. Heat on high for 90 seconds, check to see if it's done, and then heat for another 30-60 seconds if needed. Enjoy warm!
Remember to pin this recipe now to make later!